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Some Catechins and Proanthocyanidins in the Cores of Bartlett Pears
Author(s) -
NORTJE B. K.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb01931.x
Subject(s) - proanthocyanidin , chemistry , catechin , food science , flavan , polyphenol , stereochemistry , organic chemistry , antioxidant
SUMMARY Two catechins and two proanthocyanidins were isolated from the cores of Bartlett pears. The cateehins, (+)‐catechin, and (‐)‐epicateehin were obtained in crystalline form. Proanthocyanidin P‐l was found to he identical with the major proanthocyanidin of cacao beans. Proanthocyanidin P‐2 was found to consist of at least three flavan units. Treatment of proanthoeyanidin P‐2 with sulfurous acid yielded proanthocyanidin P‐l.